Coconut Choc Chip Cookies

Or as I like to all it, The 3C cookies! Lame? Maybe. But these cookies are far from that! I’ve always found coconut flour a bit difficult to work with, so making this recipe was a bit of a challenge. Test your limits, my friends! You may be surprised by what you can accomplish.

In this case, my accomplishment was a soft, delectable cookie. I’ve always gravitated more towards soft cookies, as opposed to crunchy.. Only one in my family with that preference too, so when it came to baking cookies when I was younger, I usually had a small batch to myself. Lucky me! But if you do like your cookies crunchy, I suggest making them flatter before baking, or cooking them longer. But make sure you keep an eye on them!

A quick note about coconut flour before I send you on your way with the recipe.. It is very absorbent! So absorbent to the point where if you use even the slightest bit more or less than what a recipe calls for, all your measurements will need to be adjusted. Am I putting you off the recipe? I sure hope not, because there’s a really easy way to make sure you get exactly the right amount! I call it the “Scoop and scrape” method. Scoop the required amount of coconut flour into your measuring cup, then using the back of a knife, scrape off the excess flour until you have a nice level surface at the top of your cup. To avoid wasting any flour, scrape the flour off over a bowl, that way you can easily pour it back into the coconut flour packet. Make sense? I hope so. But now that that’ for now, here’s the recipe!

Preheat your oven to 180°C , and line a tray with baking paper. Stir all the wet ingredients (except for almond milk) well, then add your coconut flour. You may need to stir for a few minutes before it starts to thicken properly. Dough will possibly be a tough, so feel free to add the 1-2 tablespoons of milk as needed. Lastly, stir in your chocolate.

Shape your dough into balls, place on the baking tray, lightly flatten, and bake for 12-15 minutes, turning the tray around halfway through. Remove from the oven, and let cool for 10 minutes before transferring to a wire rack and letting them cool completely.

I also strongly urge the use of an egg replacer, instead of other substitutes, like banana, or extra milk. I have tried all of these and every time, the cookie was extremely crumbly, leaving me with a massive pile of cookie crumbs. Not the worst thing in the world, I admit, but not quite like eating a proper cookie. The result should be a light, fluffy cookie with a hint of sweetness from the syrup, and a dash of bitterness from the chocolate, depending on what type of chocolate you use. Any would work! I personally just prefer dark chocolate.. Again, one of only ones in my family with that preference.